1. Put 5liters of water to a large Fest non-stick casserole to boil.Prepare the ingredients. Cut the bacon into thick slices and then into pieces of about 1 cm, to have a little volume, so that they remain juicy from inside while sautéing them. Put the yolks in a medium bowl to be beaten later with the cheese and water to make the sauce.

2. Once the water is boiled,leave it for half a minute and add 2 tbsp. salt. Add the spaghetti when boil starts.Stir regularly for 10 minutes. In the meantime, prepare the bacon and the sauce.

3. Warm up a large Fest non-stick frying pan, and put in the bacon. Leave it for 1-2 minutes until the fat starts to melt, stir and reduce the heat to half. Turn it a little for the next 2 minutes to grab it from everywhere and make it slightly crispy on the outside, but without drying it out. Fest’s  non-stick frypan should contain liquid fat and fried bacon. Remove from the heat.

4. Prepare the egg and pecorino sauce together with two tablespoons of boiling water from the spaghetti. Pour the grated pecorino into the egg yolks and try to mix with a whisk, dividing the liquid yolks over the cheese. Using a spoon, add a little boiling water from the pasta in the bowl and stir with the whisk,avoiding cooking the yolks. Within the next two minutes, incorporate about two tablespoons of water into the egg-pecorino sauce to become thick and easy to mixed with the pasta later.

5. Once the pasta is ready, transfer it to Fest’s non-stick frypan with the bacon and let them draw some water with them. You could also strain them before transporting them, as long as you keep a cup of water as you may need it in the sauce or in the process of rejuvenating the dish in a second serving. Mix the spaghetti well with the bacon to lubricate them all with the melted fat.

6. Carefully pour the egg sauce over the spaghetti in Fest’s non-stick frypan and immediately afterwards with the tongs stir for half a minute, to go everywhere. If your sauce looks too viscous, add a little of the water from Fest’s non-stick casserole and stir.

7. Rub plenty of pepper on top and you’re ready to serve from Fest’s non-stick frypan on the plates.

You better serve your carbonara in hot, deep dishes that you will have put for 10 ‘in the oven at 60º-70ºC. When serving, add extra pecorino or grated pepper.

Source: Caruso.gr